3D Printing of Food Products for Sustainability
Innovation, Design and Applications
- 1st Edition - January 27, 2026
- Latest edition
- Editors: Chaudhery Mustansar Hussain, Banu Yetkin Ekren
- Language: English
3D Printing of Food Products for Sustainability: Innovation, Design and Applications provides a comprehensive overview of the latest developments in 3D printing technology as app… Read more
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Description
Description
Key features
Key features
- Covers all dimensions of 3D printing for sustainable food products
- Includes the latest technological advancements, sustainable materials, and environmental considerations
- Addresses the daily challenges of additive manufacturing in food products, providing practical solutions and innovative approaches for sustainability
Readership
Readership
Table of contents
Table of contents
1. Introduction to 3D Printing for Food Products
2. Materials Science and Food Fabrication for 3D Printing of Food Products
3. Technological Overview of 3D Printers for Food Products
PART 2: METHODOLOGIES AND PROCESSES USED IN 3D PRINTING OF FOOD PRODUCTS
4. 3D Printing of Food Products for Sustainability Material Extrusion Techniques
5. 3D Scanning, Digital Modelling and Software Algorithms for Food Design in 3D Printing of Food Products
6. Post-processing, Finishing Techniques and Quality Control in 3D Printing of Food Products
PART 3: SUSTAINABLE INNOVATIONS IN FOOD PRODUCTION THROUGH 3D PRINTING
7. Utilizing 3D Printing for Customized Nutrition and Sustainability in Institutional Food Services
8. 3D Printing's Impact on Sustainable Food Supply Chain Management
9. Advancing 3D Printing in Food Systems for a Sustainable Circular Economy and Waste Management
10. Implementing 3D Printing in Food Production for Sustainable Mass Customization and Meeting Consumer Preferences
PART 4: EXAMINING CASE STUDIES: 3D PRINTING OF FOOD PRODUCTS FOR SUSTAINABLE SOLUTIONS
11. Case Study I: Health and Wellness Applications of 3D Printed Food
12. Case Study II: Environmental Impact Assessment of 3D Printed Food
PART 5: VARIOUS ASPECTS OF 3D PRINTING IN SUSTAINABLE FOOD PRODUCTION
13. Evaluating the Lifecycle and Ethical Considerations for 3D-Printed Food Products
14. Market Dynamics, Economics, and Future Trends in Sustainable 3D Printing of Food Products
Product details
Product details
- Edition: 1
- Latest edition
- Published: January 27, 2026
- Language: English
About the editors
About the editors
CM
Chaudhery Mustansar Hussain
Prof. Chaudhery Mustansar Hussain, PhD, is an adjunct professor and director of laboratories in the Department of Chemistry & Environmental Sciences at the New Jersey Institute of Technology (NJIT), Newark, New Jersey, United States. His research focuses on sustainability, the applications of nanotechnology and advanced materials, environmental management, analytical chemistry and other various industries. Dr. Hussain is the author of numerous papers in peer-reviewed journals as well as a prolific author and editor of around 200 books, including scientific monographs and handbooks in his research areas. He has published with ELSEVIER, American Chemical Society, Royal Society of Chemistry, John Wiley & Sons, CRC Press, and Springer.
BE
Banu Yetkin Ekren
Dr. Banu Y. Ekren is a distinguished academic and Senior Lecturer specializing in Logistics and Supply Chain Management. Her prolific output includes not only articles in prestigious peer-reviewed journals but also book chapters and conference proceedings that reflect her broad expertise in simulation modelling, warehousing, and optimization techniques. Dr. Ekren’s work has not only been recognized by academic peers but has also seen wide application in practice, helping to advance the design and efficiency of supply chains and warehousing systems worldwide.